As an excuse to get together once a month, my friends and I partake in a dinner club. Each meal rotates around a certain letter and the house which hosts the dinner determines each person’s part in the meal. This month the letter was “M” and I was on appetizers.
Now, this might have seemed like a no-brainer to do Stuffed Mushrooms, however in my jet-lagged state this did not occur to me. Instead I altered a Cantaloupe Caprese Salad recipe to fit our letter and course. It is a play on the classic paring of melon and prosciutto, with a slight twist of adding cheese. To fit the skewers, I used mini-bocconcini (found in the grocery store in the deli) and a melon-baller for the melons. The end result: Melon-Mozzarella Skewers with Mint and Prosciutto (don’t you just love alliteration?) – the perfect easy and light appy!
For the skewers:
4 cups assorted melon balls*
8 slices prosciutto
200g mini-bocconcini balls**
1/4 cup mint, sliced
For the dressing:
2 tbs olive oil
1 tbs white balsamic vinegar (this can also be apple cider vinegar, white or red wine vinegar or flavoured white balsamic vinegar)
1 tsp honey
1/4 tsp cracked black pepper
*Using a melon baller, scoop out small ball-shaped pieces of fruit from your melons. These created the perfect size chunks for your skewers. Alternatively, you can chop the melons into 1-inch squares. For the assortment of melon, I used cantaloupe, honeydew and watermelon.
**Bocconcini can be found in the deli section of your local grocer. Often bocconcini balls or mini-balls are available in the same section. They will come in a container filled with water.
Tear or chop each slice of prosciutto into 4 pieces. To assemble the skewers, place one piece of melon, a piece of prosciutto and a bocconcini ball on the skewer (in that order). Place on your serving tray. Repeat with the remaining melon, prosciutto and bocconcini. Once all skewers are arranged on the serving tray, sprinkle with the mint.
Meanwhile, place all of the ingredients for the dressing in a small tupperwear container. Securely reattached the lid and shake until fully mixed.
The dressing and assembly of the skewers can be prepped up to 1 day ahead (keep covered in the fridge). When ready to serve, remix the salad dressing and drizzle over the skewers.